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Food
Poultry
Chicken pieces,
up to 2 Ib (900 g)
1 Ib (450 g)
Power
P-100
Fish and Seafood
Fish fillets, 3/4Ib (340 g) P-100
Fish steaks 2, P-50
6 oz (170 g) each
Scallops 1 Ib (450 g) P-70
Shrimp, medium size, P-70
shelled and cleaned,
t Ib (450 g)
Whole fish, P-100
stuffed or unstuffed,
11/2to 13/4Ib
(680 - 800 g)
Cooking
_me
5 - 8 min.
4 - 6 min.
6 - 9 min.
4 - 7 min.
4 - 7 min.
7 - 10 min.
Stand
Time
5 min.
3 min.
5 min,
3 min.
3 min.
5 min.
Special Notes
Arrange skin-side up in
a baking dish halfway
through cooking,
meatier portions toward
edge of dish. Cover
with plastic wrap or lid.
Arrange in a single
layer in dish.
Cover with wax paper.
Rearrange or stir
shrimp or scallops
halfway through
cooking.
MANUAL COOKING - EGGS
SCRAMBLED EGGS
Break eggs into a microwave-safe
glass measure.
Add 1 tablespoon milk and 1 teaspoon
butter for each egg. Beat with a fork.
Cook at Power Level P-60 according
to time in the chart. Stir at least once
during cooking time.
Stir after cooking, and let stand
1 minute.
POACHED EGGS
Use 6-ounce (170 mL)
microwave-safe custard cup with
1/4cup (50 mL) water for 1 to 3 eggs.
Use 1-quart (1 L) microwave-safe dish
with 1 cup (250 mL) water for 4 eggs.
He'_.t_t-P-100 POWER to bring water
to a boil with 1/8teaspoon _salt and up
to
1/4teaspoon vinegar.
Break egg carefully into hot water.
Pierce egg several times lightly with
toothpick.
Cover with wax paper.
Cook at Power Level P-50 according
to time in the chart. Let stand, covered,
1 minute before serving.
Eggs Cooking Time
1 3/4- 1V2 min.
2 11/2- 21/2 min.
3 21/4- 4 min.
4 3V4 - 5 min.
Eggs Cooking Time
1 3/4- 1V2min,
2 11/2- 3 rain.
3 2 - 3V2 min.
4 3 - 5 min.
28
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